THE CONTENT OF INDIVIDUAL BIOCHEMICAL COMPONENTS OF DOMESTIC PLUM WITHIN VARIOUS PROCESSING WAYS

Fruit leather is a traditional product made by drying fruit puree using various methods. Pastille, made from natural fruits and berries, is a useful alternative to many modern sweets due to its composition, rich in vitamins and fiber. As a food product, regardless of the time of year, it provides our body with valuable nutrients, which makes it an indispensable part of daily nutrition. The paper discusses some prospects of using various processing methods to preserve the biochemical components of plums and other fruit crops. Based on the Federal Research Centre the Subtropical Scientific Centre of the Russian Academy of Sciences, the Laboratory of Biosynthetic Processes of Plant Raw Materials Transformation is conducting research to improve fruit leather production technologies, which allows preserving all the useful properties from the raw materials. Data on changes in the polyphenols content were obtained and analyzed, so the highest concentration of this indicator (0.405 mg/g) was recorded in the fruit leather made in the dehydration drying mode. The whole group of anthocyanins showed higher values when using infrared drying. The following anthocyanins were identified in the analyzed samples: cyanidin (1,954 mg/100 g dry weight), pyonidin (1,930 mg), delphinidin (1,818 mg) and petunidin (1,794 mg). It is shown that the processing method significantly affects the preservation of the biochemical components of the plum, and that infrared drying allows you to maintain a higher content of these substances. Studying and choosing the right processing method will increase the quality and shelf life of plum products, which will contribute to the development of subtropical crop production and provide the population with high-quality plant foods. The development of fruit leather production technologies is aimed at creating a high-quality product that can successfully compete with imported analogues and become an important element of a healthy diet.